My dad came home from the farmer's market with a million vegetables so I decided to use 'em up. I made the soup with parsnips, a small celery root, an onion, tons of thyme, a little bit of cream and vegetable broth. Then I pureed it. I made a raw beet salad with a thinly sliced serrano pepper, parsley, meyer lemon, balsamic vinegar and olive oil. I let the beets pickle in the vinegar for about an hour, they would have been great overnight. Then I didn't want to waste the beet greens so I sauteed those and put them on top of the soup with a squirt of lemon juice. Oh, and the jerusalem artichokes/sunchokes were roasted in a 350 degree oven for about an hour with olive oil, salt and pepper!